Description
A refreshing lemon cream pie with a tangy lemon filling and creamy topping.
Ingredients
Scale
- 1 9-inch pie crust, baked and cooled
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 2 large egg yolks, lightly beaten
- 1/3 cup lemon juice
- 2 tbsp butter
- 1 tsp lemon zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- In a saucepan, mix sugar, cornstarch, and salt.
- Gradually stir in water and cook over medium heat until thickened.
- Remove from heat and stir a small amount into the egg yolks to temper.
- Return yolk mixture to the saucepan and cook for 2 more minutes.
- Remove from heat and stir in lemon juice, butter, and zest.
- Pour into baked pie crust and cool to room temperature.
- Whip cream with powdered sugar until stiff peaks form.
- Spread whipped cream over cooled pie filling.
- Chill for at least 2 hours before serving.
Notes
- Use fresh lemon juice for best flavor.
- Chill bowl and beaters for easier whipping of cream.
- Store leftovers covered in refrigerator.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg